Napoleons with Red Peppers, Asparagus, Feta and Red Pepper Sauce

Napoleons

 * 1 sheet frozen puff pastry, partially thawed
 * 16 slender asparagus spears, trimmed to 5-inch lengths
 * 6 large eggs
 * 1 x 4-oz. pkg. crumbled vegan 'feta' cheese

Red pepper sauce

 * 1 x 13¾-oz. can water-packed roasted red peppers, or 2 roasted red peppers
 * 1¼ cups soymilk
 * 2 tbsp soy margarine
 * 2 tbsp all-purpose flour
 * ½ tsp seasoning salt, or to taste
 * ½ tsp freshly ground black pepper, or to taste

Directions

 * 1) Preheat oven to 375 °F.
 * 2) Spray a baking sheet with nonstick cooking spray.

To make the Napoleons

 * 1) Open the puff pastry sheet out flat, and slice it in half across the 3 fold lines.
 * 2) Cut the halved sheet into 3 strips along the fold lines for a total of 6 pastry rectangles.
 * 3) Reserve 2 of the rectangles for another use.
 * 4) Place the remaining 4 pastry pieces on the baking sheet, and bake for 15 minutes.
 * 5) Remove from the oven, and set aside.

Red pepper sauce

 * 1) Meanwhile, rinse the 2 roasted peppers, cut 4 strips to the size of the pastry pieces and set aside.
 * 2) Put the remaining red peppers into a blender or food processor with ½ cup milk or soymilk, and purée until smooth.
 * 3) Melt the butter in a saucepan over medium heat, and stir in the flour until well blended.
 * 4) Add the remaining milk, and continue cooking until the mixture starts to boil.
 * 5) Reduce the heat to low, and stir in the puréed peppers, salt and pepper.
 * 6) Stir occasionally until ready to serve.
 * 7) Steam the asparagus spears until tender, for about 5 minutes. Set aside.
 * 8) Spray a 10-inch skillet with nonstick cooking spray, and heat over medium heat.
 * 9) Beat the eggs, stir into the skillet and cook until set, lifting the edges so any uncooked eggs run underneath.
 * 10) Turn the cooked eggs out onto a large plate, and slice the eggs into 4 uniform rectangles to layer on the pastry.
 * 11) Reserve any remaining cooked egg for another use.

To assemble the Napoleons

 * 1) Cut each piece of baked pastry in half lengthwise.
 * 2) Layer an egg rectangle, 1 tablespoon of cheese, 1 rectangle of roasted pepper and 4 asparagus spears onto one-half of the pastry, and top with the remaining piece of pastry.
 * 3) Repeat until all ingredients are used up.
 * 4) Bake for 7 to 10 minutes, or until heated through.
 * 5) Remove from the oven, and place on individual serving plates.
 * 6) Top with about ¼ cup of the red pepper sauce, and sprinkle each serving with equal amounts of remaining feta cheese.
 * 7) Serve hot.